2 c. dried pinto beans
3 lbs. boneless pork
1 lg. onion, chopped
3 cloves garlic, minced
2 tbsp. chili powder
2 tbsp. cumin
1 tsp. oregano
8 oz. dried green chilies
Salt & pepper
Tortilla chips
Lettuce, onions, cheese, tomatoes, olives & sour cream for toppings

Soak beans overnight. Cut meat into 2 inch chunks. Brown pork in large pot. Add onion and garlic and cook until limp. Add 6 cups of water, chili powder, cumin, oregano, and green chilies. Drain beans and add to pork. Cover and simmer 2 to 3 hours until beans are tender. Remove meat and let cool. Shred meat at this time and return to beans. Add salt and pepper. Heat and serve. Place tortilla chips on plate topped with chalupa and then lettuce, cheese, tomatoes, onions, sour cream and olives.